- 3 ounces ginger beer
- 3 ounces limeade
- 1 1/2 ounces Bulleit bourbon
- 1 tablespoon mint simple syrup
- 1 tablespoon fresh lime juice
- 2-3 fresh mint leaves
- Lime wedges and mint sprigs for garnish
- 12 ounce bottle chilled ginger beer
- 12 ounces chilled limeade
- 5 1/2 ounces Bulleit bourbon
- 1/4 cup mint simple syrup
- 1/4 cup fresh lime juice
- 1 cup loosely packed fresh mint leaves and stems
- 1 cup granulated sugar
- 1 cup water
How to make this recipe
Make your mint syrup first. Combine all ingredients for syrup in a small saucepan over medium high heat. Bring ingredients to a low boil and turn heat to simmer for 2 minutes. Remove from heat and allow to cool to room temperature, about 30 minutes. Remove mint sprigs and leaves. Store syrup in a glass jar for up to 2 weeks in the refrigerator. Yield: 1 1/2 cups.
To make Kentucky Mule by the cup: Freeze a copper mule cup for 20 minutes. While mug chills, combine all ingredients except lime wedges in a cocktail shaker with ice cubes and shake vigorously for 30 seconds. Put fresh ice cubes into frozen mule cup and strain contents of shaker into cup. Garnish with lime wedges and fresh mint sprigs.
To make Kentucky Mule Punch : Combine bottle of ginger beer, 12 ounces of limeade, bourbon, syrup and lime juice in a pitcher or a bowl. Keep cold until ready to serve. Serve in chilled copper cups or punch glasses with a sprig of mint and lime wedges. To keep punch cold for a longer duration without diluting flavor, freeze 12 ounces of ginger beer in ice cube trays to place in punch bowl or pitcher with chilled punch.